I need to take more time on my food photography. The hard part is, once it’s ready, you just want to eat it!
- 1 lb ground turkey (from a local farm)
- 2 granny smith apples, 1 peeled and both chopped
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 3 T pureed chipotle peppers in adobo sauce*
- 1 t chili powder
- 1 t cumin
- 1 can of tomato sauce
- 1 cup of free range chicken broth
- 1 cup of bock beer (TJ’s Josephsbrau Heller Bock or Shiner or any other beer you fancy, really)
- 1 cinnamon stick
- 1 can of beans, any variety (I use Kroger’s tri-bean blend)
- shredded cheddar cheese, for serving
- 1 loaf of Everyday Crusty Bread, for serving
- Add a bit of EVOO to a large pot over medium-high heat. Add your ground turkey, peeled chopped apple, diced onion and bell pepper. Cook, stirring occasionally, until turkey is no longer pink.
- Add garlic, chipotle peppers, chili powder and cumin, and cook for 1 minute.
- Add tomato sauce, chicken broth, beer, cinnamon stick, and bring to a boil.
- Reduce heat to medium and simmer for 10-15 minutes, adding the beans in during the last minutes.
- Remove cinnamon stick, scoop into bowls, top with raw chopped granny smith apple, shredded cheddar cheese and serve with a slice of homemade bread.
*Tip: I buy cans of chipotle peppers in adobo sauce, throw the whole thing into the food processor, and puree it smooth. I store it in my fridge, practically indefinitely (well let’s just say, I use it before it goes bad). I use approximately 1 T for every diced chipotle in adobo called for in a recipe.
Recipe adapted from Iowa Girl Eats!
- 1 spaghetti squash, halved and seeded
- 1 yellow onion, diced
- 1 yellow bell pepper, diced
- 1 bulb of fennel plus herby tops
- 3 cloves of garlic, minced
- 1 T fresh minced rosemary
- extra virgin olive oil
- 1/4 cup sunflower seeds
- 1 lemon, halved
- 1 bunch of kale, torn
- 1 package italian chicken/turkey sausage (from a local farm or al fresco brand), cut into coins
- salt and pepper, to taste
- shaved parmesan cheese, for serving (optional)
- Preheat oven to 375º
- Halve and de-seed your spaghetti squash. Brush with EVOO and season with salt and pepper. Bake, cut side up, for 1 hour.
- Meanwhile, dice up your onion, pepper, and thinly slice an equal amount of fennel. Reserve the herby tops in a small bowl for serving.
- Mince your garlic and rosemary, and put them aside in a separate bowl.
- Heat some EVOO on medium heat in a large pan, and sautée the onion, pepper and fennel bulb pieces.
- When they are softened, add in the garlic, rosemary and kale, and cook until fragrant and kale is wilted.
- Remove this mixture from the pan, and place in a large bowl. Squeeze one half of the lemon on top, and add your sunflower seeds.
- In the same pan, add a bit more EVOO and cook your sausage coins. Add these to the bowl once browned.
- When the squash is done, use 2 forks to pull it apart. Squeeze the second half of the lemon on top, and then incorporate into the rest of the ingredients.
- To serve, scoop mixture into bowls, and add parmesan cheese and fennel herby tops.